Italian Torta Pasqualina
This is an Italian Easter Pie and is also a fantastic, veggie substitute for your sunday lunch.
You Will Need: (Serves 4 Italian Torta Pasquialina)
- Two packs of ready rolled shortcrust pastry
- Olive Oil
- A large bag of spinach
- 15 Butter
- 1 Onion, diced or sliced depending on personal taste.
- 4 Garlic Cloves, crushed
- 1 Bunch of Parsley
- 600g Fresh Ricotta
- 100g Real Italian Provolone Cheese
- 6 Eggs, plus 1 yolk
- 100g Artichoke hearts
Begin by preheating the oven to 180*C.
Grease and line a tart tin with one pack of your pastry. Prick holes into the bottom of it with a fork, cover in parchment paper and then fill with baking beans. Bake in the oven for 20mins.
Wilt the spinach by boiling gently for a couple of minutes, then draining and squeezing out any extra moisture with your hands (rinse the spinach under cold water first to cool it down).
Heat up the olive oil and butter and soften the onion, before adding the garlic.
Chop up the spinach and parsley and place it in a large bowl. Add the onion and garlic, ricotta and provolone, and three of the eggs. Mix together and add the artichokes.
Once the pastry has been baking for 20 minutes, remove from the oven, take out the baking beans and leave to cool.
Fill the tart case with the spinach mixture, making sure it’s well compacted in before making three hollows in the mix and cracking an egg in each.
Cover with pack number two of the shortcrust pastry and brush with an egg yolk for a shiny finish.
Place the tart in the oven for 20-30 mins.
Serve with salad and boiled potatoes.